A bright, herbaceous Turkish classic built on ripe tomatoes, crisp cucumber, and a generous shower of parsley, finished with a tangy sumac-olive oil dressing. Served at room temperature alongside warm flatbread, it is the everyday salad of Anatolian shepherds and home kitchens alike.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 135 kcalCalories
- 11 gFat
- 1.5 gSaturated Fat
- 9 gCarbs
- 3 gFiber
- 5 gSugar
- 2 gProtein
- 310 mgSodium
- 430 mgPotassium
- 38 mgCalcium
- 1 mgIron
- 32 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the salad
- 4 ripe tomatoes, diced into 1 cm cubes
- 1 large English cucumber, peeled and diced
- 1 green bell pepper, seeded and thinly sliced
- 1 small red onion, finely chopped
- 1 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh mint leaves, chopped
For the sumac dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground sumac
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
Directions
- Wash and dry all vegetables thoroughly; pat tomatoes dry so the dressing does not slide off.
- Dice the tomatoes and cucumber into similar bite-sized cubes and add them to a large mixing bowl.
- Slice the green pepper into thin half-rings and finely chop the red onion; add both to the bowl along with the parsley and mint.
- In a small bowl, whisk the olive oil, lemon juice, sumac, salt, and pepper until fully emulsified.
- Pour the dressing over the vegetables and toss gently with a wooden spoon until everything is evenly coated.
- Let the salad rest at room temperature for 10 minutes so the flavors can meld and the tomatoes release their juices.
- Give it one final toss, taste for salt and lemon, and transfer to a shallow serving platter.
- Garnish with extra parsley and a light sprinkle of sumac, then serve immediately with warm pide or lavash.
Cook’s Notes
- Use the ripest in-season tomatoes you can find; their sweetness carries the whole dish.
- Sumac is essential for the authentic tangy flavor; do not substitute with chili powder.
- Serve within 30 minutes of tossing so the vegetables stay crisp and the juice does not pool.
- Optional add-ins: cubed feta, pitted black olives, or a handful of pomegranate seeds for a festive version.
- For a deeper flavor, swap half the lemon juice for pomegranate molasses.
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